Try this Easter Rack of Lamb recipe, or contribute your own.
Suggest a better descriptionDirections: Preheat the oven to 400 degrees. Whisk together the honey, soy sauce and mustard. Reserve 1/4 cup of the glaze to use during roasting. Pour the remaining glaze over the lamb and season with black pepper to taste. Refrigerate the lamb for 30 minutes to marinate. Place the roast on a rack in a roasting pan. Bake for 35-40 minutes for medium-rare. Brush with glaze during cooking. For the sauce, heat the butter and olive oil in a large sauce pot. Add the onion and carrots. saute until golden. Add the beef broth, chicken broth, red wine, tomato paste and rosemary. Bring the mixture to a boil, then simmer for 10 minutes. Strain the sauce and place back onto stove. Whisk in the arrowroot and simmer to thicken slightly. Serve the sauce with the lamb.
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Serving Size: 1 Serving (3557g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1266 | ||
Calories from Fat: 350 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.9g | 52 % | |
Saturated Fat 18.9g | 94 % | |
Monounsaturated Fat 14.5g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 75.4mg | 23 % | |
Sodium 8698.1mg | 300 % | |
Potassium 2506.6mg | 66 % | |
Total Carbohydrate 108.1g | 32 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 104.9g | ||
Protein 39.9g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1266
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